Turmeric Chicken Salad with Italian Dressing

A vibrant, delicious turmeric chicken salad packed with lean protein and healing antioxidants is what I have for you today.
Prep Time10 mins
Cook Time5 mins
Total Time19 mins
Course: Dinner, Lunch
Servings: 2
Calories: 327kcal


For the marinade

  • 5 oz skinless boneless chicken breast chopped into bite-size pieces
  • 1 tsp turmeric powder
  • 1 clove garlic minced
  • 1-2 tbsps extra-virgin olive oil
  • black pepper to taste

For the salad

  • 1 cup red cabbage chopped
  • 2 cups salad greens of your choice shredded
  • 1 cup tomato sliced
  • 1 cup cucumber sliced

For the Italian dressing

  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsps extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • black pepper to taste
  • sea salt to taste


  • Add all marinade ingredients with the chicken in a ziploc bag. Massage marinade in the meat and marinade for at least 4 hours. Overnight is best.
  • Heat skillet over medium to medium-high heat. Cook chicken with marinade until nicely browned. This will take about 5-10 minutes.
  • Combine all dressing ingredients in a small bowl. Whisk well to combine. Set aside.
  • Combine all salad ingredients in a bowl. Toss to combine.
  • Serve with cooked chicken (hot or cold) and drizzle with Italian dressing.


Take-along tip: make sure chicken has completely cooled before adding to a container. Store salad greens on top and keep dressing in a separate container.

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